Overconsumption of processed muscle products was associated with health problems. Consumers preferred healthier food by limiting fauna ingredients and increasing floral sources in the foodstuffs. Oyster mushrooms (Pleurotus ostreatus) could be obtained in high quantity and good quality from the utilization of agro-industrial waste in a short time in a saving area. Oyster mushrooms were well known as one kind of healthy vegetable due to their low cholesterol content but high proximate composition. The purpose of this research was to evaluate the possibility of partial replacement of Pangasius (Pangasius hypophthalmus) scrapped muscle by oyster mushrooms powder (0-35%) to the physicochemical attributes of the dry-fermented sausage. Dried powder oyster mushrooms were mixed with different ingredients like modified starch, garlic, onion, black pepper, cinnamon, clove, ginger, coriander, sodium chloride, sodium glutamate, sugar, liquor, and then stuffed in cellulose casing (30 mm diameter, 150 mm length), and formed sausage. The raw sausage was then dry-fermented at 55oC for 72±2 hrs. The dry-fermented sausage was sealed in a vacuum bag and kept for 6 months at room condition. In 2 month-interval, sausages were sampled to evaluate hydrogen accommodating ability, cooking loss, thiobarbituric acid reactive substances (TBARS) value, and overall acceptance. Results showed that the 25% oyster mushrooms incorporation into scrapped muscle Pangasius fish induced the lowest cooking loss and thiobarbituric acid reactive substances (TBARS) value while the highest hydrogen accommodating ability and sensory score during 6 months of vacuum storage. Oyster mushrooms revealed a promising alternative to replace meat in sausage production.